Brisket Jerky - Jerky 201
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- Опубліковано 19 лют 2020
- meatgistics.waltonsinc.com/to...
Now, we have told you in previous classes that you should use a low fat cut of meat like eye of the round to make your jerky and when you think of Brisket you probably aren't thinking about a lean cut. Well, a brisket really has 2 parts, the point and the flat and these are separated by a thick vein of fat, if you are going to use brisket to make jerky we recommend you use the flat as it has very little intramuscular fat. Now, you do have to spend some time trimming the flat to remove as much of the fat around the outside as possible but the shape of the flat lends itself to being trimmed fairly well.
So, we've trimmed all the fat off of these and as you can see one advantage of using a brisket flat is that it has a very pronounced grain and we are going to cut against that grain. This will allow the pieces to break down easier in your mouth and make it feel more tender. We are slicing this in 1/4 thick pieces, you can try to cut this by hand or with something like the precise slice knife from victornix or the jerky board from Weston but if you have a slicer I would recommend you go with that.
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Awesome grrreat video & content. I thank you for all, Jon...
this is exactly the reference point I wanted..I'll go 120 in the dehydrator nesco cheap thing I have, 2 hours 145deg and introduce smoke at 5 min instances in the 2 hrs and 3 intervals...then throw the cuts in the oven to finish off..I'd say lowest setting 175Deg and some smoke I can create with a studenglass in the oven until it's finished...
Did a brisket in a Nesco once, went for like 4-6 hours cause I felt it needed the fat/sinew to render..but this method is what I was feeling in mah bonessssssss...thank you!
good vid dood!!!
What other flavors can we do with brisket?
I have a brisket, and I’m wondering what would happen if I just tried to do it with the spices I have here? After watching this video I don’t want to wait to go to the grocery store!
Does it taste any where near jack links original jerky or better, I’ve just purchased a dehydrator and I’ve been wanting to try some recipes but so far have not done any yet. In your opinion does your spice taste better.
Home made jerky is always better. Stuff in the store taste weird because preservatives.
Using the Cosori dehydrator(CP267-FD) with Jack Link's Jerky Cure & Seasoning, 8.04-Ounce Packages my jerky actually taste better and lasts longer than the store bought packages. Fortunately I have control over the amount of seasoning I add and I can taste test near the completion time so it can be as chewy as I want. It's the cure that helps it get so very tender.
The brisket flat can be brined whole or sliced but if you do brine it whole be sure to get a meat injector so the cure gets all the way through the meat.
Grill BEAST - 304 Stainless Steel Meat Injector Kit with 2-oz Large Capacity Barrel and 3 Professional Marinade Needles
How'd you temp the internal meat ? :3
Hi, why if I use a dehydrator should I make sure its higher than 160 degrees before putting in the jerky? I’ve recently got into jerky making and I normally just throw it into the dehydrator and then turn it on. I’d live to know! Thanks so much.
You want to let it hit 160 either before or after dehydrating as the dehydrator doesn't reach a high enough temperature to kill all the harmful bacteria
this is exactly the reference point I wanted..I'll go 120 in the dehydrator nesco cheap thing I have, 2 hours 145deg and introduce smoke at 5 min instances in the 2 hrs and 3 intervals...then throw the cuts in the oven to finish off..I'd say lowest setting 175Deg and some smoke I can create with a studenglass in the oven until it's finished...
What can you do with all the leftovers brisket fat?
Tallow from the fat .
You are welcome to avoid the select grade of brisket. Buy Angus CHOICE brisket(Walmart is one place that has them.) and that will save you a great deal of work. I am making my grocery list and take a look at the prices. It's only about $1.30 more per pound and you aren't paying for that huge fat cap on the select grade brisket. You save time with trimming the brisket AND you save money by not paying for the extra weight occupied by all that fat. To be clear you will still have to do some trimming to avoid quick spoilage of your dehydrated brisket due to the excess fat but not near as much as you will have to with select grade brisket.
Beef Brisket 12.30-22.96 lb
31 dollars and 1 cent$31.01
avg price
$2.26/LB
Beef Choice Angus Brisket, 9.0 - 13.0 lb
40 dollars and 82 cents$40.82
avg price
$3.48/LB
You could also avoid the trimming and have your butcher do it for you and only buy the flat but that gets too expensive for me. I get to have my beef jerky made with the flat and the point I can use in the traditional manner such as smoking/grilling it.
Bobby Cratchet , 👍Thanks! Bobby
@@danieledwards8779 You're welcome.
Great video. Would you mind if I did this on my UA-cam channel? As a collab